Effect of Liming Process on Physicochemical Properties and Phytochemical Components of Non-Centrifugal Sugar from Different Sugarcane Cultivars-Reference-Cited by-同舟云学术

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Effect of Liming Process on Physicochemical Properties and Phytochemical Components of Non-Centrifugal Sugar from Different Sugarcane Cultivars

Published:2019-05-13 Issue:1 Volume:9 Page:35-45
ISSN:2249-720X
Container-title:Agricultural Research
language:en
Short-container-title:Agric Res

Author:

Meerod Kanyaphat,Weerawatanakorn Monthana,Pansak Wanwisa

Funder

the National Research Council of Thailand for research project number

Publisher

Springer Science and Business Media LLC

Subject

Plant Science,Agronomy and Crop Science,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s40003-019-00409-7.pdf

Reference30 articles.

1. Asikin Y, Chinen T, Takara K (2008) Determination of long-chain alcohol and aldehyde contents in the non-centrifuged cane sugar kokuto. Food Sci Technol Res 14:583–588

2. Asikin Y, Kamiya A, Mizu M, Takara K, Tamaki H (2014) Changes in the physicochemical characteristics, including flavor components and Maillard reaction products, of non-centrifugal cane brown sugar during storage. Food Chem 149:170–177

3. Asikin Y, Takahara W, Takahashi M, Hirose N, Ito S, Wada K (2017) Compositional and electronic discrimination analyses of taste and aroma profiles of non-centrifugal cane brown sugars. Food Anal Methods 10(6):1844–1856

4. Asikin Y, Takahashi M, Hirose N, Hou DX, Takara K, Wada K (2012) Wax, policosanol, and long-chain aldehydes of different sugarcane (Saccharum officinarum L.) cultivars. Eur J Lipid Sci Technol 114(5):583–591

5. Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical Method to evaluate antioxidant activity. Lebensm-Wiss Technol 28(1):25–30

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